Spicy Chorizo and Squash Eggs Benedict with Chipotle Hollandaise (Paleo & Whole30)

Elevate your breakfast or brunch with this vibrant and flavorful recipe for Spicy Chorizo and Squash Eggs Benedict with Chipotle Hollandaise. This Paleo and Whole30-friendly dish swaps the traditional English muffin for roasted butternut squash, adds savory chorizo, and finishes with a smoky chipotle hollandaise. It’s a gourmet twist on a classic that’s easy to prepare and perfect for any occasion.

Why You’ll Love This Recipe

This dish combines bold flavors with wholesome ingredients to create a meal that’s both satisfying and nutrient-rich. The natural sweetness of the roasted butternut squash complements the spiciness of the chorizo, while the creamy avocado and chipotle hollandaise tie it all together. It’s a perfect choice for a cozy brunch, a special breakfast, or even a fancy dinner.

Ingredients for Spicy Chorizo and Squash Eggs Benedict

Ingredient	Quantity
For the Base
Butternut squash, peeled and sliced into 1-inch rounds	1 medium
Olive oil	1 tbsp
Ground chorizo (about 5 sausages, casings removed)	170 grams (6 oz)
Large avocado, smashed	1
Large eggs	4
White vinegar	1 tsp
Jalapeño, sliced	1
Cilantro, chopped	1 tbsp
For the Chipotle Hollandaise
Egg yolks	2
Salt	¼ tsp
Lime juice	1 tbsp
Chipotle pepper in adobo, chopped (or chipotle powder)	1 tbsp (or 1 tsp)
Hot melted butter (or ghee for Paleo/Whole30)	¼ cup

Step-by-Step Instructions

1. Prepare the Butternut Squash Base

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash rounds with olive oil and arrange them on a baking sheet in a single layer.
3. Roast for 25 minutes, flipping halfway through, until the squash is tender and lightly caramelized.

2. Cook the Chorizo

1. Heat a skillet over medium heat.
2. Add the ground chorizo and cook for 7–8 minutes, breaking it up as it browns.
3. Once fully cooked, set it aside.

3. Make the Chipotle Hollandaise

1. In a blender or with a whisk, combine the egg yolks, salt, lime juice, and chipotle pepper.
2. Slowly pour in the hot melted butter or ghee while blending or whisking continuously.
3. Mix until the hollandaise is smooth and creamy. Keep warm by placing it in a bowl over warm water.

4. Poach the Eggs

1. Bring a medium pot of water to a gentle simmer and add the white vinegar.
2. Crack each egg into a small bowl and gently slide them into the simmering water.
3. Poach for 3–4 minutes, or until the whites are set but the yolks remain soft.
4. Remove the eggs with a slotted spoon and drain on a paper towel.

5. Assemble the Eggs Benedict

1. Lay the roasted butternut squash slices on serving plates.
2. Spread a spoonful of smashed avocado on each slice.
3. Top with the cooked chorizo, dividing it evenly between the portions.
4. Carefully place a poached egg on top of each stack.
5. Drizzle generously with the warm chipotle hollandaise sauce.

6. Garnish and Serve

1. Sprinkle with sliced jalapeño and chopped cilantro for added flavor and a pop of color.
2. Serve immediately and enjoy your gourmet creation!

Why This Recipe Stands Out

1. Nutritious and Delicious

Using butternut squash as the base provides a nutrient-rich alternative to bread while keeping the dish Paleo and Whole30 compliant.

2. Bold Flavors

The spicy chorizo and smoky chipotle hollandaise create a vibrant flavor profile that’s sure to impress.

3. Customizable

This recipe is easy to adapt—adjust the spice level or add your favorite toppings to make it your own.

Tips for Success

• Keep the Hollandaise Warm: Place it over a bowl of warm water to prevent it from cooling or separating.
• Fresh Ingredients: Use fresh eggs and ripe avocado for the best flavor and texture.
• Control the Heat: Reduce the chipotle if you prefer a milder sauce, or add more for an extra kick.

Serving Suggestions

Pair this dish with these sides for a complete meal:

• Fresh Salad: A crisp side salad with citrus vinaigrette balances the richness of the dish.
• Roasted Veggies: Serve with roasted asparagus or cherry tomatoes.
• Sweet Potato Hash: Add a hearty side of sweet potato hash for extra substance.

Storage and Reheating Tips

1. Storage

• Store cooked components (butternut squash, chorizo, and hollandaise) separately in airtight containers for up to 3 days.
• Poached eggs are best made fresh but can be stored in water in the fridge for up to 2 days.

2. Reheating

• Reheat the squash and chorizo in a skillet or oven.
• Warm the hollandaise gently over a double boiler while whisking frequently.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~350
Protein	15g
Carbohydrates	22g
Fat	24g
Fiber	4g

Frequently Asked Questions (FAQs)

1. Can I use a different squash?

Yes, acorn squash or sweet potatoes can be used as substitutes.

2. Is there a non-spicy alternative to chorizo?

Ground turkey or chicken seasoned with garlic and paprika works well.

3. Can I make the hollandaise dairy-free?

Absolutely! Use ghee or a plant-based butter substitute.

4. Can I meal prep this dish?

Yes, prepare the squash and chorizo ahead of time. Reheat and assemble just before serving.

5. How do I poach eggs perfectly?

Use fresh eggs and maintain a gentle simmer. Adding vinegar helps the whites set faster.

6. Can I make this vegetarian?

Replace the chorizo with sautéed mushrooms or a plant-based meat alternative.

Conclusion: Try Spicy Chorizo and Squash Eggs Benedict Today!

This Spicy Chorizo and Squash Eggs Benedict with Chipotle Hollandaise is a bold and creative twist on the classic dish. Packed with flavor, texture, and nutrients, it’s perfect for brunch, breakfast, or dinner. Gather your ingredients, follow the steps, and enjoy this impressive and satisfying meal!

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